Studded with Swiss chard, zucchini and tomatoes, this colorful, healthy egg dish is just the thing for a brunch crowd. Michael Symon shows how to get a frittata started on the stovetop and then finish it under the broiler.
Kardea Brown carries on her grandmother's Thanksgiving side dish tradition by roasting rutabagas with shallots and rosemary. Then she makes the dish her own by topping it with sweet-tart cranberry sauce.